Picnic Fried Chicken Recipe - Allrecipes.com
Picnic Fried Chicken Recipe

Picnic Fried Chicken

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"A Southern classic that every family will enjoy."

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Original recipe makes 6 servings Change Servings
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Directions

  1. RINSE chicken with cold water; pat dry, and set aside.
  2. WHISK together milk and egg in a bowl. Combine flour, 2 tablespoons salt, and pepper in a heavy-duty zip-top plastic bag.
  3. DIP 2 chicken pieces in milk mixture. Place in plastic bag; seal and shake to coat. Remove chicken; repeat procedure with remaining pieces.
  4. MELT shortening in a Dutch oven over medium heat; heat to 350 degrees. Fry chicken, in batches, 10 minutes on each side or until done and golden brown. Drain on paper towels. Sprinkle evenly with 2 teaspoons salt.
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Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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Reviews More Reviews

Dec 17, 2003

I wish they had ten stars! Fantastic fried chicken. I’m from the North and live in the South. I never learned the nuances of great Southern fried chicken that you can get everywhere around here. I have been on a quest for the perfect recipe for many years. This is it!! Many recipes sound similar to this one but the ratio of lots of milk to not too much egg or the shaking bag does the trick. Don’t know what it is but the flour really sticks (always a problem that is often corrected by messy double dipping) and gets nice and crispy. I did change 3 things. I only used ½ a recipe—1 cut up chicken (but used a whole egg) , I added some Paprika to the flour (because many recipes use it) and I fried it in my deep fryer appliance instead of the Dutch oven. I fried larger pieces longer and smaller pieces less. Double dipping was not necessary, plenty of crust. Don’t forget to salt after cooking as it says. That seems to be one of the secrets too. I have to remark that it came out really classically golden and pretty like from a restaurant. Delicious leftover!! Thanks Southern Living.

 
Oct 04, 2003

Yummmmm. Delicious! I am from Maryland, so of course had to add Old Bay Seasoning (about 1 TBSP.) and it is wonderful! Going to Linganore Vineyards tomorrow and am bringing this along with Potato Salad and some wonderful cream pies from Southern Living.

 

53 Ratings

Sep 07, 2003

Great fried chicken. Did "double-dip" in milk/egg and flour mixture to give a thicker coating. Don't have a Dutch oven so used electric fry pan. Delish!

 
Jun 22, 2003

You will simply love this, trust me.

 
Dec 17, 2003

I used this recipe for chicken strips and my wife and son LOVED it. It was very very good.

 
Jun 22, 2003

My family loves this recipe. I made it one day just to try a new recipe and ever since I did they are always asking for me to make it. I have tried other recipes but this one is the best that I have ever tasted.

 
Oct 01, 2005

A good recipe that you could certainly play around with to make it your own. Before I started the recipe I marinaded my chicken in buttermilk and hot sauce for several hours. I then seasoned with poultry seasonings, skipped the milk and just used eggs, added paprika to the flour and fried in my cast iron dutch oven. Didn't see the need to add more salt. The chicken came out nice and crispy and very moist. Family loved it.

 
Sep 30, 2003

My boyfriend loved this recipe, and he is so picky. He doesn't eat half the things I make, but he ate all of it and even asked for more.

 

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